Ingredients
1 (12oz) package frozen blueberries
1/2 cup lemon juice
3 large tea bags
3/4 c sugar
Bourbon
Bring blueberries and lemon to a boil in a large saucepan. Cook, stirring occasionaly, about 5 minutes. Pour through a strainer into a bowl. Bring 4 cups of water to a boil and add the tea bags. Let stand about 5 minutes. Remove tea bags. Pour in blueberry mixture and sugar. Add to a pitcher and stir in bourbon. I love the taste of bourbon so I make my a little strong. Chill for about an hour before serving.
Thursday, April 28, 2011
White Bean Chili
Ingredients
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Salt and Pepper
2 cups fresh spinach leaves
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
In a saucepan, heat the oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the spinach and cook, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes.
Add the spinach and cook, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes.
Spicy Sausage Triangles
This may seem like a daughting task after reading the directions but it is actually very easy. Ingredients
1 package phyllo dough, thawed
1/2 pound of breakfast sausage
3 eggs
1/3 cup milk
1 jalapeno, seeded and diced
1/3 cup pepper jack cheese, shredded
1 packet HOT taco seasoning
2 tablespoons chopped cilantro
Salt
Cook sausage. While cooking add a third of the packet of taco seasoning. Add to a large bowl. Whisk eggs and milk together. Add anothe third of the packet of taco seasoing to the egg mixture. Lightly season with salt. Cook eggs through. Add to bowl along with jalapeno, cheese and cilantro and mix.
**** Make sure to keep phyllo dough covered with saran wrap and a damp towel. This will prevent it from drying out when not being used.
To make triangles:
1. Layer for sheets of phyllo dough on top of each other. Brush each sheet with melted butter.
2. Cup layers into 5 sections length wise.
3. Spoon a slight tablespoon of mixture ontothe top of the dough.
4. Begin folding by taking one corner and folding it down to the opposite side forming a triangle.
5. Keep folding until end of strip.
6. Repeat 1-5 until all of triangles are made.
7. Brush each triangle with melted butter before baking.
8. Bake at 350 for 15-20 minutes.
1 package phyllo dough, thawed
1/2 pound of breakfast sausage
3 eggs
1/3 cup milk
1 jalapeno, seeded and diced
1/3 cup pepper jack cheese, shredded
1 packet HOT taco seasoning
2 tablespoons chopped cilantro
Salt
Cook sausage. While cooking add a third of the packet of taco seasoning. Add to a large bowl. Whisk eggs and milk together. Add anothe third of the packet of taco seasoing to the egg mixture. Lightly season with salt. Cook eggs through. Add to bowl along with jalapeno, cheese and cilantro and mix.
**** Make sure to keep phyllo dough covered with saran wrap and a damp towel. This will prevent it from drying out when not being used.
To make triangles:
1. Layer for sheets of phyllo dough on top of each other. Brush each sheet with melted butter.
2. Cup layers into 5 sections length wise.
3. Spoon a slight tablespoon of mixture ontothe top of the dough.
4. Begin folding by taking one corner and folding it down to the opposite side forming a triangle.
5. Keep folding until end of strip.
6. Repeat 1-5 until all of triangles are made.
7. Brush each triangle with melted butter before baking.
8. Bake at 350 for 15-20 minutes.
Mini Pancake Bites
This is a super easy recipe that lends itself to creativity. I made these for my co-workers and they were a big hit. I use the boxed pancake mix because it's a lot easier and CHEAPER!!!
Ingredients
Prepared pancake batter (6-12 servings)
2 oz sofented cream cheese
1 tsp. Vanilla extract
1 tsp. Lemon extract
***I also make a blueberry version where I add about 11/2 cups of blueberries to the batter.
Cream Cheese Filling
2 oz cream cheese, softened
1/3 cup sugar
1 Tbls juice of an orange
Peach Preserve Filling
1 cup your favorite Peach preserves. I use my mother's home made preserves.
Glaze
Powdered sugar
Orange juice
*** Lemon juice- I use the lemon juice for the blueberry version
Pre-heat oven to 350 degrees. Spray mini muffin pan with non-stick spray. Prepare pancake batter as directed. Beat in cream cheese. Add both extracts. Pour batter into each muffin tin 3/4 full. Bake for 8- 10 minutes. Let cool 5 minutes and remove from tin.
While bites are cooling, prepare cream cheese filling by mixing all ingredients together in a small bowl. I used a cooking syringe to fill muffins but you can also use a pastry bag and tip. From the bottom of the muffin, insert syringe into muffin and insert as much filling as you like. Do not over fill or your little muffins will EXPLODE! I fill half of the batch with the cream cheese filling and the other with the preserves.
Now making the glaze is where YOU come into play. This can be sort of a give and take. I start with about 3 tablespoons of powder sugar and 1 tablespoon of orange juice or lemon juice. Whisk together with a fork. You can adjust this to make the glaze thicker or thiner. Dip the top of each muffin top into the glaze let dry.
Makes 24-32.
Ingredients
Prepared pancake batter (6-12 servings)
2 oz sofented cream cheese
1 tsp. Vanilla extract
1 tsp. Lemon extract
***I also make a blueberry version where I add about 11/2 cups of blueberries to the batter.
Cream Cheese Filling
2 oz cream cheese, softened
1/3 cup sugar
1 Tbls juice of an orange
Peach Preserve Filling
1 cup your favorite Peach preserves. I use my mother's home made preserves.
Glaze
Powdered sugar
Orange juice
*** Lemon juice- I use the lemon juice for the blueberry version
Pre-heat oven to 350 degrees. Spray mini muffin pan with non-stick spray. Prepare pancake batter as directed. Beat in cream cheese. Add both extracts. Pour batter into each muffin tin 3/4 full. Bake for 8- 10 minutes. Let cool 5 minutes and remove from tin.
While bites are cooling, prepare cream cheese filling by mixing all ingredients together in a small bowl. I used a cooking syringe to fill muffins but you can also use a pastry bag and tip. From the bottom of the muffin, insert syringe into muffin and insert as much filling as you like. Do not over fill or your little muffins will EXPLODE! I fill half of the batch with the cream cheese filling and the other with the preserves.
Now making the glaze is where YOU come into play. This can be sort of a give and take. I start with about 3 tablespoons of powder sugar and 1 tablespoon of orange juice or lemon juice. Whisk together with a fork. You can adjust this to make the glaze thicker or thiner. Dip the top of each muffin top into the glaze let dry.
Makes 24-32.
Friday, February 11, 2011
Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Corn Salsa
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Valentine's Day
This is what I will be making my special someone for Valentine's day. Personally, I think going out on Vday is a hassle; crowded, waiting in line and not too great service. Stay home, cook a good meal and cuddle up. These recipes are hot and spicey!!!! Have fun!
Appetizers
Corn Salsa- recipe follows
Mom's salsa- recipe follows
Best guacamole- under dips
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Main Dish
Chipolte Shrimp
1 1b shrimp 40-60 count- devined and shelled with tail on.
3 T. Tomato paste
1 T. adobo sauce
1 chipolte pepper in adobo- chopped
2 T. oil
1 T. lime juice
**2 T. chopped freash cilantro
1 t. garlic powder
S&P to taste
** If using dried cilantro, only use 1 T.
Mix all ingredients in a small bowl. Mixture will be thick. Brush on to both sides of the shrimp and allow to marinate in the frig for an hour or so. I have cooked these on the grill by putting them on skewers but I have also baked them in the oven. When you bake them, you get more of the juice to spoon over your grit cake.
If grilling, grill until pink. In the oven, cook at 350 for about 5 minutes or until pink. Spoon over grit cake.
Grit Cake
Quick cooking grits
2 T adobo sauce
1 t. Garlic Powder
S&P to taste.
Follow directions on making the grits. I made 4 servings. When grits are about a minute away from being done, add seasoning. Pour into a shallow dish and allow to cool. Cut into squares. You can grill these on the grill or crisp them up on the stove top. Pour shrimp mixture over them.
Appetizers
Corn Salsa- recipe follows
Mom's salsa- recipe follows
Best guacamole- under dips
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Main Dish
Chipolte Shrimp
1 1b shrimp 40-60 count- devined and shelled with tail on.
3 T. Tomato paste
1 T. adobo sauce
1 chipolte pepper in adobo- chopped
2 T. oil
1 T. lime juice
**2 T. chopped freash cilantro
1 t. garlic powder
S&P to taste
** If using dried cilantro, only use 1 T.
Mix all ingredients in a small bowl. Mixture will be thick. Brush on to both sides of the shrimp and allow to marinate in the frig for an hour or so. I have cooked these on the grill by putting them on skewers but I have also baked them in the oven. When you bake them, you get more of the juice to spoon over your grit cake.
If grilling, grill until pink. In the oven, cook at 350 for about 5 minutes or until pink. Spoon over grit cake.
Grit Cake
Quick cooking grits
2 T adobo sauce
1 t. Garlic Powder
S&P to taste.
Follow directions on making the grits. I made 4 servings. When grits are about a minute away from being done, add seasoning. Pour into a shallow dish and allow to cool. Cut into squares. You can grill these on the grill or crisp them up on the stove top. Pour shrimp mixture over them.
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